じゅにち
This is a comparison of the Sanchi Roku Nojo sake, which I had carefully stored to open in this month, my birthday month. This sake is made with the brewery's six specialties: rice from the Kikuchi River basin in Kumamoto Prefecture, cultivated without pesticides or fertilizers, sake brewed from a traditional sake brewery, no yeast added, and brewed in wooden vats. The Yamada-Nishiki is more fruity, while the Hozu has a profound rice flavor. The effervescence is pleasant!
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